When you can’t decide whether to cook your fish or eat it raw--why not do both by searing ahi tuna. This Ito family staple, is fresh, simple and a crowd favorite.
Fun fact: In ancient Hawaii, the phrase “ahi” translates to “smoke”. Hawaiian folklore says that when the fishermen hooked a tuna, they would scream, “Ahi!” because hooked tuna would swim so quickly that the fishing line starting smoking!
- Course: Main/appetizer
- Skill Level: Beginner
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 5 Minutes
Ingredients List
- 2lbs Fresh ahi tuna
- Ponzu sauce
- ¼ cup Soy sauce
- ¼ cup Lemon juice (or 1 whole fresh lemon)
- 1 tbsp Fresh ginger
- ¼ c Extra virgin olive oil
- 1 bunch Green onion
Instructions
Ponzu Sauce
- Squeeze 1 whole lemon into a mixing bowl. Remove fallen seeds if necessary.
- Measure out ½ c of soy sauce and add to the lemon juice.
- Grate fresh ginger into the soy sauce/lemon mixture to taste (We usually add 1 tablespoon. If you enjoy the spiciness of ginger, add more!).
Seared Ahi
- Cut fish into saku blocks (approximately 1”x 2” strips). Cover tuna with plastic wrap and set aside.
- Place a frying pan on the stove, and splash approximately 1 tsp of olive oil on the pan. Turn the heat up HIGH.
- When the pan and olive oil reach high heat, place a saku block on the pan. Lightly sear each side of the saku block, cooking each side for approx. 7-10 seconds. The fish will look grilled on the outside, while still holding the red freshness of ahi in the center.
- Move your cooked ahi blocks to a cutting board, and slice blocks into approx. ¼” thick pieces.
Garnish & plating
- Finely chop 1 bunch of green onions
- Place green onion on top of seared ahi platter.
- Evenly drizzle ponzu sauce on top of platter
- Serve immediately!